Many Kitchens – Page 18

Red Pot Chicken

February 20, 2013November 29, 2017, Valentina Rice

My friend Lolly gives the best presents. I’ll mention something I’ve been searching for in March and somehow she remembers come Christmas and gives me the perfect version of it. I can’t think of a single gift from her that isn’t beloved and used on a regular basis from her painting of my favorite sunset to the pendant I wear almost daily. Up there with the best of them is the affectionately named ‘red pot’ made by Emile Henry (sadly not for sale on Many Kitchens — yet!).

I’m not sure I fully understand the science behind the red pot but I think it has something to do with raised ridges on the inside lid creating more condensation. Any scientists out there? Could that be right? Whatever the reason, miraculously everything I’ve ever made in it comes out perfect. If you don’t have one already- I highly recommend it. Foolproof tools in the kitchen can never be underrated.

Below is one of the ways Lolly taught me to use the red pot that illustrates its magical properties. My favorite kind of recipe – almost zero prep and a heartwarming dish that feeds me for days.

Red Pot Chicken

Ingredients

1 whole chicken (patted dry with paper towels)
1 red pepper, roughly chopped
2 white onions, roughly chopped
2 medium sized carrots, peeled and roughly chopped
2 leeks, roughly chopped (thoroughly clean, remove external layers and discard green portion)
Fresh rosemary (approximately 3 sprigs-remove after cooking)
Salt and pepper

Method

1. Preheat the oven to 350.
2. Place the chicken in the red pot.
3. Salt and pepper the chicken and arrange the vegetables around it.
4. Cook for 2 hours.

If you lack your own magic red pot a good dutch oven can substitute but I sadly can’t promise the perfect result. Brown the chicken first and then add 2 cups of stock to the dutch oven. That’s pretty much it! When you lift the lid you will be met with a wonderfully juicy, browned chicken swimming in the tastiest of broths. And that’s without using any liquids or any extra fat – magic!

What you do next is up to you. I remove the skin and meat from the bones and put it back in the juices. I then serve with Israeli couscous or just as is. Don’t forget to put the carcass back in the pot after and fill with water and a few more vegetables. Put on the stove and let it boil away until you’ve got perfect stock for risottos, soups etc.

Oscars with Many Kitchens

February 18, 2013September 18, 2017, Valentina Rice

Valentina and I had a great couple of evenings deliberating over the perfect tea cocktail. We tried different spirits, different methods of adding the tea and overall learned quite a bit about mixology in the process. The resulting cocktail received rave reviews at our party.

Signature drinks can be tricky because often what they posses in novelty they lack in taste. This one is a cocktail that will have you going through the night feeling a little starstruck as you enjoy the show. We think it would make the perfect addition to your Oscar party.

Gypsy Muse

Serves 1

Muse Tea-infused Gin

Ingredients
10 ounces gin (use a mellower gin- less juniper will take on the flavor of the tea better)
2 spoonfuls of Muse Tea

Cocktail

Ingredients
2 ounces tea-infused gin
3/4 ounce freshly squeezed lemon juice
1 ounce St. Germain liqueur
Splash of Prosecco
Lemon peel as garnish (your average peeler will give the perfect thickness for your garnish)

Method

1. To infused the gin, take a loose leaf tea bag and fill with Muse tea.

2. Add to a large pitcher and pour gin over. Let sit at room temperature for 2 hours.

3. Remove tea bag. Gin can be infused in advance.

4. When you are ready to make your cocktail, fill a shaker with ice and add gin, lemon juice, and St Germain.

5. Shake rigorously and strain into a flat champagne glass.

6. Top with a splash of Prosecco and garnish with a lemon peel.

Also, Many Kitchens decided to get in on the Oscar fun. Lets see how strong our ballot is this year!

Best Picture: Silver Linings Playbook
(Val disagrees on this one)
Actor: Daniel Day Lewis
Actress: Quvenzhane Wallis
Supporting Actor: Alan Arkin
Supporting Acress: Anne Hathaway
Animated Feature: Brave
Cinematography: Lincoln
Costume Design: Les Miserables
Directing: Steven Spielberg
Documentary Feature:
Searching for Sugar Man
Documentary Short: Inocente
Film Editing: Argo
Foreign Language Film: Amour
Makeup/Hairstyling: The Hobbit
Music-Score: Anna Karenina
Music-Song: Skyfall
Production Design: Les Miserables
Short-Animated: Fresh Guacamole
Short-Live Action: Buzkashi Boys
Sound Editing: Skyfall
Sound Mixing: Les Miserables
Visual Effects: Life of Pie
Writing Adapted: Argo
Writing Original: Django Unchained

Asparagus-Lemon Magique

February 17, 2013November 29, 2017, Valentina Rice

This recipe calls for fresh asparagus, minimally prepared to bring out the vegetable’s naturally distinctive, delicious flavor. This dish is ready in about 15 minutes and pairs well with fish or meat, as its own course or as a fresh and flavorful snack.

Sel Magique’s

Asparagus-Lemon Magique

Serves 3-4

Ingredients
2 bunches of fresh asparagus (about 2 pounds)
1-2 tablespoons of unsalted butter
1 lemon
Sel Magique classic blend

Method

1. Wash the asparagus and angle-trim to uniform length.

2. Steam until bright green and crisp but easily penetrated by a fork (about 10 minutes).

3. Drain and rinse in cold water and return to the pot.

4. Toss with the juice of one lemon (about 2 tablespoons) and butter.

5. Plate and sprinkle a dash or two of Sel Magique over the asparagus.

6. Garnish with lemon slice and serve warm.

Gypsy Muse

February 1, 2013November 29, 2017, Valentina Rice

Signature drinks can be tricky because often what they posses in novelty they lack in taste. This however, is a complex and lovely concoction soon to be a favorite with your friends.

Gypsy Muse

Serves 1

Muse Tea-infused Gin

Ingredients
10 ounces gin (use a mellower gin- less juniper will take on the flavor of the tea better)
2 spoonfuls of Muse Tea (or tea of choice- something herbal and mellow would work best)

Cocktail

Method

1. To infused the gin, take a loose leaf tea bag and fill with Muse tea.

2. Add to a large pitcher and pour gin over. Let sit at room temperature for 2 hours.

3. Remove tea bag. Gin can be infused in advance.

4. When you are ready to make your cocktail, fill a shaker with ice and add gin, lemon juice, and St Germain.

5. Shake rigorously and strain into a flat champagne glass.

6. Top with a splash of Prosecco and garnish with a lemon peel.

Super Bowl with Many Kitchens

January 29, 2013November 29, 2017, Valentina Rice

Football holds great importance in my household. My husband is a diehard Giants fan and we actually met as the Giants won the Super Bowl in 2008. Needless to say I caught him at a weak moment when his emotions were soaring high. With another Super Bowl under our belts in 2012, the year we got married, it was fairly clear to me that I was one hell of a good luck charm.

Years of dating my husband taught me quite a lot about the game. I can now scream at the TV for bogus calls: “that’s home field advantage, no way was that first down!” or yell out when I see the opposing team foul (because you’re apparently supposed to turn a blind eye when your own guy ‘horse collar tackles’ his opponent).

I can also lay down a mean spread on game day. And since it will never be a meal to garner you much praise — too many eyes glued to the screen — I have learned the wonderful rule of set it and forget it. Big platters, generous portions and let everyone fend for themselves.

This year, several of our producers have shared their game day favorites. We hope you enjoy and may the football gods shine in your favor.

Top Burger Toppings

Texas pickles
Maple syrup glazed bacon
Isot Pepper rubbed into burger pattie
Spicy Garlic infused Vietnamese sliders
Vidalia jam

Get the Recipe: Bitchin’ BBQ Glazed Stuffed Pork Loin

Get the Recipe: Antiguan Jerk Chicken Wings

Tamarind and Sumac Date Chutney

January 23, 2013November 29, 2017, Valentina Rice

Last week I was fortunate enough to have lunch with Louisa Shafia, the woman behind Lucid Food and the author of the upcoming The New Persian Kitchen.

I was excited to tell her about Lezzet Spices and their wonderful Sumac which is so prevalent in Persian cooking and often used by Louisa. Having just come from a meeting with her agent, she had a galley of her gorgeous new cookbook with her so I got a little sneek peek. I’ve already preordered my copy and you can too:

BarnesandNoble.com,
Powells.com,
IndieBound.org,
Amazon.com.

Louisa has also kindly donated a recipe to Many Kitchens featuring sumac which looks delicious!

Tamarind and Sumac Date Chutney
The New Persian Kitchen
Louisa Shafia

This sublime condiment brings together tamarind, lime, ginger, cinnamon, and sugary dates. Once pickled in the tamarind, the dates crystallize and dissolve into a soft paste similar to a chutney. After 6 weeks, the pronounced salty flavor of the sumac will mellow, and you can enjoy this fragrant pickle on everything from burgers to fish to cheese. For an easy hors d’oeuvre, spread it on a cracker and top it with lime powder–seasoned grilled shrimp and a fresh green herb. The chutney will separate slightly over time, so stir it from the bottom before serving to bring out all its tart lime goodness.

Tamarind and Sumac Date Chutney

Makes about 3 cups

Ingredients

1 cup Thai tamarind concentrate, strained to remove grit

1/3 cup freshly squeezed lime juice, plus more if needed

2 tablespoons sumac

1 teaspoon kosher salt

2 cloves garlic, minced

1-inch piece fresh ginger, peeled and minced

1/2 teaspoon ground cinnamon

1 pound Medjool dates, pitted

Method

1. In a large bowl, whisk the tamarind with the lime juice, sumac, kosher salt, garlic, ginger, and cinnamon. Add the dates and toss well.

2. Transfer the mixture to a clean glass jar and add more lime juice as needed to cover any exposed dates.

3. Seal and store in the refrigerator.

4. Shake every few days to break up the crystallization. The dates will be ready to eat in 6 weeks and will last for about 6 months in the refrigerator.

Bangers and Mash

January 16, 2013November 29, 2017, Valentina Rice

Over the last twelve years, I’ve considered moving back to England a number of times. Each time, my inner Virgo has me putting pen to paper and writing my pros and cons list. Number 2 on the list, right below family and friends, is always sausages. The closest I’ve found to a proper English sausage is from Myers and Keswick; the West Village store that makes me nostalgic for things I didn’t even have growing up. I find myself inexplicably sighing over cleaning products like Persil washing powder, Fairy washing up liquid and even Dettol, a brown disinfectant ubiquitous in 1980’s England.

But back to those bangers. My ultimate comfort food — bangers and mash. All ridiculously simple except for the Onion Marmalade that I insist is dolloped on the top of each plateful and takes hours to make. When my friend Ben moved back to England after 5 years in New York, we convinced our beloved local French restaurant to serve Bangers and Mash to all 60 guests at his leaving party. My offering was the onion marmalade — I think I cried more over all those onions than I did over Ben leaving. The party was a huge hit with the back room of Le Pescadou turned into a British theme park with posters of The Queen on all the walls while we mourned the departure of our good friend.

Whenever I see a jar of something resembling onion marmalade, I buy it and am invariably disappointed. Like goldilocks, I’ve complained of them being too sweet, too salty or too sour. Finding David L. Davis’ stand at a farmer’s market in Norfok, CT, the Vidalia Onion Jam was the first thing I tried from his exhaustive selection. My search was finally over and I never have to shed another tear again (well at least not over onions). I use it on everything from burgers to goat cheese crostini and of course bangers and mash. What a healthy life I lead! Now all I need to find is a sausage to sell on Many Kitchens. As always, email me with suggestions: valentina@manykitchens.com

Bitchin’ BBQ Glazed Stuffed Pork Loin

January 14, 2013, Valentina Rice

Stuart & Co.’s

Bitchin’ BBQ Glazed Stuffed Pork Loin

Ingredients

2 Pounds Boneless Pork Loin, Butterflied
1 Pound Kale washed and chopped
½ Cup Shredded Gruyere Cheese
4 Cloves Roasted Garlic
¼ Cup White Wine
1 Tbsp Stuart & Co Dry Rub
1 Tbsp Vegetable or Olive Oil
½ Cup Stuart & Co. Bitchin’ BBQ Sauce

Method

(This recipe can easily easily be made in the oven as well. For baking, preheat oven to 350F and cook approximately 1 hour and 15 minutes until the internal temperature of the pork is at least 145 degrees)

1. Preheat grill on medium heat
2. Lay pork loin skin side on cutting board and open fully
3. Season inside with salt, pepper, and 1 tbsp of the spice rub
4. Spread the shredded Swiss cheese across the middle flap in one even layer
5. Heat a pan big enough to hold the kale
6. When pan is hot add the vegetable or olive oil
7. When oil starts to shimmer add the roasted garlic and kale, stirring with a wooden spoon
8. When kale starts to wilt, add the white wine and keep cooking kale until all the liquid has evaporated
9. Drain the cooked kale in a colander and squeeze to remove any excess liquid
10. Once the kale has drained, spread it on top of the Swiss cheese in an even layer
11. Close the flaps of the pork loin, then brush the top with the BBQ sauce
12. Flip the pork over and brush the backside with BBQ sauce
13. Tie the pork with butcher twine to hold the shape
14. Place the loin on the grill and cook about 10-15 minutes on each side or until the internal temperature of the pork is at least 145 degrees
15. Remove pork from the grill and let rest for 10 minutes before slicing

Antiguan Jerk Chicken Wings

January 14, 2013November 29, 2017, Valentina Rice

This photo was made with Baron’s Hot Sauce- however that might just blow your head off!
(Jerk Sauce will darken the final color of your wings)

Baron’s International Kitchen’s

Antiguan Jerk Chicken Wings

Serves 6 – 8 (as an appetizer)

Ingredients
3 lbs chicken wings
2 ¼ cups Baron’s International Kitchen Caribbean Marinade (Use either our Mild or Hot Jerk Sauce depending on desired level of spiciness, use chart below to vary heat level).

Method

1. Preheat the oven to 300° F.

2. Marinate wings in 1¼ cups of Caribbean Marinade in a gallon-sized ziploc bag for ½ hour, shaking bag occasionally to redistribute marinade (this can be done the night before).

3. Place the wings on a raised grilling rack so that air can circulate above and below the wings.

4. Cook for 2 hours, turning every 30 minutes, baste to the preferred intensity according to the following chart.

** – This intensity level is only for the most adventurous, many will find this too hot to eat.

Serve as a party or dinner appetizer or while watching your favorite sporting event with friends and family!

SUGGESTED SIDES: raw celery sticks and blue cheese dressing, corn on the cob, potato or macaroni salad

New Year’s Eve Dinner, or Practice What You Preach

January 7, 2013November 29, 2017, Valentina Rice

It was all planned. After lengthy discussions (kindly indulged by my great friend and host Ben Pentreath), we had finally decided on Beef Wellington. There’s nothing I like more than planning a menu and Ben’s kitchen in Dorset is not only one of the most beautiful kitchens I know but has the added delight of an AGA oven. I grew up cooking on an AGA and even though you have little control over heat, I feel comfortable with one and was looking forward to attempting my first Beef Wellington after hours spent researching recipes.

Ben and his AGA

The night before, we went for dinner at a friends’ home, which is affectionately known as the Pink Palace. Bellamont Farm deserves it’s own story so I’ll just show a picture of it here and say that it has been a home away from home for me since it was first built almost 20 years ago. In food terms alone, I could write a hundred posts about the most delicious meals at the Pink Palace and December 30th was no exception with Longhorn beef raised on the farm and potatoes Boulangère.

However, the morning of the 31st, after having over indulged on all that juicy, tender beef, our New Year’s meal no longer seemed appealing and a new plan was hatched. We decided to buy ready made fish pie from Dorchester. Imagining that I would write to all of you about my adventures with Beef Wellington, I had a slight panic about buying a prepared dinner until the realization hit me in a Eureka moment. This was exactly what I have been preaching since launching Many Kitchens— supporting all of these producers working hard so we don’t have to. Charlie Bigham’s fish pie is something he has perfected over years and is far better than any I could ever cook. (I still dream of being able to make a chicken potpie that comes close to the one we sell from Pie Corps.)

Suddenly we found ourselves in the unfamiliar position of having all this extra time on our hands. We all lead such crazy lives and the unexpected pleasure of having an extra few hours with nothing to do at first left us a little confused. We resorted to showing each other slightly unfunny videos on YouTube. We ran out between rain showers for a refreshing walk. We even had time to play my favorite board game before dinner. No pots to wash, no last minute preparations, the main course was perfect. I won’t mention dessert which was an unmitigated disaster and only brought home the appeal of leaving it to the experts.

Should you wish to pass the dinner off as your own, you can even transfer from original packaging to your own dish – attempted below:

As resolutions were being shared around the table, I resolved to hunt down the best fish pie in America and convince its maker to let me sell it on Many Kitchens. If you know of one, please email me!

I just have to leave you with a few photos from our walk on New Year’s day, the first sunshine I had seen since arriving in England and I’m hoping was a sign of the year to come.

St. Catherine’s Chapel, Abbotsbury

St. Catherine herself on Chesil Beach

Happy New Year to you all.